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Why this recipe works
I used to have a love/hate relationship with butternut squash recipes. As in I love the taste of it, but I was never able to get the knack of peeling and cutting up a whole butternut without swearing that I would never again try to peel and cut up a whole butternut squash.
And then supermarkets started selling already peeled and cut up butternut squash in the produce section, and my whole attitude towards butternut squash turned into total and complete love.
(For those of you who are more patient and courageous than I am, it IS totally possible to wrangle a butternut squash, and here’s how the intrepid folks at Simply Recipes cut butternut squash.)
What is a butternut squash?
Butternut is one of the most common winter squashes. It is kind of like pumpkin – sweet, orange and full of good things like fiber and Vitamin A and potassium.
These days it is pretty easy to find it in most supermarkets, both in its natural state and also (hurray!) in packages of peeled and cut up chunks. That version is more expensive, but for this impatient cook it is worth every penny.
This recipe takes those good and good for you chunks of butternut, drizzles them with honey, roasts them up until they are tender, and then whirls them into butternut heaven with a little butter and cream.
Ingredients you need
Ingredient notes and substitutions
- Squash: You can find butternut squash in the produce section of your supermarket in its original shape and also in already peeled and cubed packages (win!). You can swap in delicata or acorn squash if you prefer.
- Honey: Any kind you have on hand will work! We like local honey for its perfect flavor.
- Cream: You can swap in light cream or half and half if you prefer.
How to make this recipe
STEP 1: Preheat the oven to 400 and line a rimmed baking pan with parchment.
Spread 2 pounds of peeled and cubed butternut squash in a single layer on your baking pan and sprinkle with salt, pepper and thyme. Drizzle with honey.
Roast up that butternut until softened, 45 to 60 minutes (poke it with a paring knife and when it slides in easily, it’s done). Set it aside until cool enough to handle, about 10 minutes or so.
STEP 2: Working in batches, scoop some of the cooked squash into a food processor. Puree the squash until it is pretty smooth, and transfer to a serving bowl.
STEP 3: Puree the remaining squash, stir in some butter and cream and serve warm.
Recipe FAQs
If you can’t find already peeled and cubed butternut squash at your supermarket, you CAN do it yourself. Microwave your squash for about a minute to soften the peel. Cut the top and bottom off and use a vegetable peeler to peel the skin off. Cut it in half lengthwise, scoop out the seeds and cut the squash into 1 inch cubes.
Pretty much any variety will work – I always have a jar of local honey around, but the supermarket kind will work just fine!
Yes! When you are ready to serve it, cover it with foil and heat it for about 15 minutes in a 350 degree oven.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
If you are thinking that this sounds like a perfect Thanksgiving side dish, you and I are on the same butternut page! But it’s also wonderful whenever you want a creamy, dreamy side dish to go alongside whatever your main course is.
Oh, and you supermarket heroes who are doing the peeling and the chopping? THANK YOU!
What to serve with this recipe
Other butternut recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Honey Butternut Squash
This recipe for mashed honey butternut squash is as easy to make as it is delicious to eat! A flavorful side dish for Thanksgiving or any time you get a squash craving.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds of butternut squash, peeled and cut into chunks
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried thyme
- 4 tablespoons honey
- 4 tablespoons butter
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 400 and line a rimmed baking pan with parchment.
- Spread the squash cubes in a single layer on your baking pan and sprinkle with salt, pepper and thyme. Drizzle with honey.
- Roast until softened, 45 to 60 minutes. Set aside until cool enough to work with, about 10 minutes.
- Working in batches, scoop some of the cooked squash into a food processor.
- Puree the squash until smooth. Transfer to a serving bowl. Repeat with the remaining squash. Stir in butter and cream and serve warm.
Notes
- Squash: You can find butternut squash in the produce section of your supermarket in its original shape and also in already peeled and cubed packages (win!). You can swap in delicata or acorn squash if you prefer.
- Honey: Any kind you have on hand will work! We like local honey for its perfect flavor.
- Cream: You can swap in light cream or half and half if you prefer.
Michelle says
I love this recipe! It is perfect for Thanksgiving and honestly, all of fall! So easy and delicious!
Thanks Michelle! I’m so glad you like this one!